SMOKED SALMON

By á-32773

Ingredients

• Brine
• 4 cups brown sugar
• 1 cup Kosher salt or sea salt
• 1/4 cup garlic powder
• 1/4 to 1/2 onion powder
• 3 Tbs. white pepper
• Optional: Chili powder (I prefer chipotle powder)
• Optional: Fresh black pepper, lemon pepper, Cajun spice, etc.
• 4-5 lbs. fresh salmon
• Equipment: Metal rack, smoker

Preparation

Step 1

Rinse salmon and pat dry. Remove any bones.

Leave whole or cut in 2-4 sections

Using an non reactive dish place a generous amount of brine on the bottom of the dish, place salmon on the brine, than place a generous amount of brine on top to the salmon. You can stack the salmon on top of each other with the brine on top and bottom. (Make more brine if needed)

Cover with plastic wrap and refrigerator up to 24 hours.

Prepare smoker using alder, apple or other fruitwood chip. Avoid hickory or mesquite which will over power the salmon. Set smoker to 185 to 190 degrees F. A pallet grill work the best I use a Memphis Pellet Grill and will never go back.

Remove from brine, the salmon should be stiff. Rinse the salmon to remove the brine and pat dry.

At this time you can sprinkle fresh black pepper, lemon pepper, Cajun spice or a spice of your choosing.

Spray racks with non-stick and place salmon on rack. Using indirect heat smoke at 185 to 190 degrees for around 2 hours and the internal thermometer of the salmon reaches 140 degrees. Add more smoke pallet if needed.

Remove salmon and let rest for 20 minutes. Enjoy.